Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
At kitchen flour storage container; bowl used to dispense.
Operator removed.
**Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At upstairs sugar and flour storage container(s); scoop handle laying in food.
Operator removed.
**Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At cook line; utensils stored in standing water 80°F.
Operator removed.
**Corrected On-Site**
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
At walk-in cooler; onsite sous vide packaged chicken labeled with production date and 7 day use-by date.
Operator relabeled with production date and time with a 48 hour open/use-by date.
**Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked pork (50°F - cooling). Pork stored in deep container with tight fitting lid.
Operator stated cooling overnight.
See Stop Sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked pork (50°F - cooling). Pork stored in deep container with tight fitting lid.
Operator stated cooling overnight.
See Stop Sale.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
At batter station; buttermilk, no time mark.
Operator applied appropriate time mark.
**Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
At cook line; garlic in oil (49°F)/cooked mushrooms 48°F. Items have 4 hour time mark applied, not on written procedures.
Operator added to written procedures.
**Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
